Triple Chocolate Donuts {National Donut Day}

7:10 AM Elephant & Chick 0 Comments

June 3rd is National Donut Day!  So, to celebrate, I'm sharing a recipe for triple chocolate baked donuts.  That's right... triple chocolate.  Chocolate batter with chocolate chips and chocolate frosting.  If you are craving chocolate at this moment, this is the recipe for you.  To top it off, I made these donuts this morning and properly ate one: at 10:30 am.  To summarize, if you are craving chocolate and it is still before noon, these donuts are a perfectly perfect way to get some chocolate in for breakfast.  That, or coco puffs....   

I adore making baked donuts.  Have you ever made them before?  You'll need a donut pan and the rest is pretty simple. I have already posted a recipes on E&C for another one of my favorite donut recipes.  So there you go, two reasons to buy a donut pan.  You're welcome. 


I like to make baked donuts because they seem a little fancier then the traditional dessert and they are so much easier than cupcakes, too much time spent frosting each.individual.cupcake. Arrg. 

I taught Penelope the art of batter-licking this morning while we were jamming out to Meghan Trainor in the kitchen.  Don't worry, I didn't give my one year old raw egg, just licked the spoon enough for the two of us.  I'm thoughtful like that.  

The one suggestion I have is to place a ziplock bag into a tall cup (shown in the above picture) and then pipe your batter into the donut pan.  It makes things so much easier.  

Triple Chocolate Baked Donuts
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/4 cup milk chocolate chips

1. Preheat the oven to 325 degrees . Grease or spray your donut pan(s).
2. In a large bowl, blend together the flour, cocoa powder, baking soda, and salt.
3. In a second bowl, combine the buttermilk, brown sugar, egg, melted butter, and vanilla.
4. Pour the milk mixture into the flour mixture and use a rubber spatula to gently fold the ingredients together.
5. Fold in the chocolate chips.
6. Transfer the batter to a large ziplock bag, snip off a corner. We then placed ours inside a large drinking cup with the edges folded over the sides to create a pocket to put your batter.
7. Pipe the batter into the donut pan. We went twice around each donut indention, basically filling it up about 2/3 full. Don't overfull or the donut will bake over the hole portion.
8. Bake for 10-12 minutes then cool on a wire rack. 

Warm Chocolate Glaze

1 stick butter
2  tablespoons cocoa
3 tablespoons milk
1/2 teaspoon vanilla
3-4 cups powdered sugar (desired consistency)

1. In a saucepan, melt 1 stick of butter.  
2. Remove from heat and add cocoa.  
3. Stir in milk vanilla and powdered sugar.  Start with 3 cups of powdered sugar, then add more if you'd like it to be thicker. 

Recipes adapted from: here and here